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KMID : 0380919960250020331
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Journal of the Korean Society of Food Nutrition
1996 Volume.25 No. 2 p.331 ~ p.337
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Soy Protein - Lipid Film Preparation and its Physicochemical Properties
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Lee Soon-Kyu
Woo In-Ae
Kim Chul-Jai
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Abstract
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Soybean, Hwangkeum variety was used to prepare the traditional soymilk with 4.90%, 6.20%, 7.45% and 9.01% solids contents by different ratio of soybean to water. Total seven sheets of soy protein-lipid film(SPLF) were continuously formed on the surface of heated soymilk at 95±1℃ on the batch cooker. The total weight of film formed increased fairly linearly over the range of time(0.5-3.5hr) but the rate of film formation was differed with the content of solids in soymilk. Unit weight and thickness of SPLF were better made with the higher solid-containing soymilks. Colors darkened as the film formation process progressed due to Maillard reaction. Mechanical strength, hardness in SPLF was improved in soymilk with 6.20% solids content, and the fourth sheet of SPLF was the better. Lipid was decreased as increasing the number of SPLF sheet, while carbohydrates and ash were continuously increased. Consequently, the ratio of protein to lipid was increased. Free sugars, sucrose, raffinose, and stachyose of soybean were transferred into SPLF, and increased with the sequential film formation.
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KEYWORD
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soymilk, soy protein-lipid film, solid content, free sugar
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